Ingredients
- 12 Each 10" Heat Pressed Flour Tortillas (10420)
- 3 cup Smoked Heirloom Tomato and Chorizo Filling see related recipe
- 12 Each Eggs
- As Needed Egg Whites, beaten
- As Needed Egg Yolks, beaten
- 1 1/2 cup Hot Sauce
Directions
- To prepare one hand-pie, top one 10" Pressed Flour Tortilla with ¼ cup of the Smoked Heirloom Tomato and Chorizo Filling.
- Scramble one egg and top the Smoked Heirloom Tomato and Chorizo Filling.
- Fold half of the tortilla over and brush inside edges with egg white, crimping the edges to seal into a hand-pie.
- In a mixing bowl, whisk 1 egg yolk with 2 tbsp. of a bright red hot sauce and brush the top of the hand pie.
- Bake at 425°F for approx. 7-10 minutes until crispy and heated through.
- Serve hot.
Ingredients- 4 Each Heirloom tomatoes, seeds discarded, smoked, diced *smoke over desired wood and start with low smoke for 15-30 min. and add more time if desired
- 10 Oz. Mexican Chorizo, crumbles, cooked
- 5 Oz. Chihuahua cheese, crumbled
- 1 Tbsp. Fresh Thyme, chopped
- 1 Tbsp. Parsley leaves, chopped
Directions
- Combine all ingredients and fold together.
- Store refrigerated until use.
